Parmesan Lemon Risotto Recipe with Roasted Butternut Squash

This Parmesan Lemon Risotto recipe will definitely satisfy your taste buds!  The addition of roasted butternut squash just makes it all that much better!

Parmesan Lemon Risotto

This post may contain affiliate links.  See our Disclosure Statement for more information.

Parmesan Lemon Risotto

I pretty much love anything with cheese and being that I’m Italian, it would be odd if I didn’t love risotto as much as I do!  I’ve never had a risotto I didn’t like, but this Parmesan Lemon Risotto recipe I just put together, is my current favorite…ever.

I started off planning to make a butternut squash risotto, then somehow decided it would be a Parmesan Lemon risotto instead.  Finally, I decided at the last minute to cube and roast the squash (that I had bought to make risotto with anyway!) and mix it into my Parmesan Lemon Risotto (yes, I am your typical mind-changing female).

Parmesan Lemon Risotto Recipe

I was a little worried it wasn’t going to work out.  I really had no idea it was going to turn out amazing, but it did!  Not gonna lie…I didn’t share. I didn’t even tell anyone I made it – ha!

Parmesan Lemon Risotto Recipe

In my recipe post for Pumpkin Risotto, I mentioned how risotto has this reputation of being difficult to make.  It’s intimidating, I get it.  I was there too.  But, I can honestly tell you – it’s not hard!  Just be sure to use arborio rice and be prepared to stir, stir, and stir some more.

I was literally stirring with one hand, cleaning up the mess I had made with the other, and trying to feed the baby bits of turkey and cheese all at once and mine still turned out just fine!  You can do it!

parmesan-lemon-risotto-with-roasted-butternut-squash-26

Obviously, this Parmesan Lemon Risotto Recipe with Roasted Butternut Squash is delicious on its own, but I think it would be a great side dish as well.  I’m planning to serve it at Thanksgiving this year!

Have you been afraid to make your own risotto?  If so, don’t be!  Give this recipe a try!  I think you’ll be surprised….and full!

Enjoy!

Sun Basket 3 Meals Free

 

Parmesan Lemon Risotto Recipe with Roasted Butternut Squash
Yum
Print Recipe
Servings
4 servings
Servings
4 servings
Parmesan Lemon Risotto Recipe with Roasted Butternut Squash
Yum
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 425F. Mix the butternut squash and olive oil in a small bowl and season with salt and pepper. Spread onto a baking sheet and roast until just caramelized, about 30 minutes.
  2. In a large, deep skillet, or dutch oven, add 1 Tablespoon of olive oil over medium-high heat. Add the garlic and shallot and cook until soft, about 3-4 minutes. Mix in the rice and lemon zest, then add the wine. Cook until the wine is absorbed.
  3. Add 3 cups of the stock in one cup at a time, letting each cup absorb fully before adding the next, then add the last cup of stock 1/4 Cup at a time until rice is cooked as desired (I used about a 1/2 cup).
  4. Once all the stock is absorbed, remove from heat and stir in the lemon juice, butter, and Parmesan cheese and stir to combine.
  5. Fold in the butternut squash and serve immediately.
Share this Recipe
Powered byWP Ultimate Recipe

Butternut Squash Lasagna Roll Ups with Parmesan Garlic Cream Sauce

Butternut Squash Lasagna Roll Ups Featured Pin Photo

A few weeks ago I made traditional lasagna roll ups and it was so easy I just had to experiment more with this whole lasagna roll up concept.  I love love love butternut squash ravioli, so decided that I would make lasagna roll ups filled with the same type of filling that’s in the ravioli.  After a  little tinkering these Butternut Squash Lasagna Roll Ups with Parmesan Garlic Cream Sauce were born!

This should have been a simple recipe but when you find your lasagna noodles all broken up when you open the box, not so much.  Thankfully, I managed to salvage a few to give you guys an idea of how this recipe should work.   I was using gluten free lasagna noodles and I think that was the problem.  When I had made roll ups before, I used wheat flour pasta and had no issues with broken or tearing pasta at all, so that’s the only way I’d recommend making these roll ups.  Sorry g-free friends, but you could make this recipe into a traditional lasagna, which is what I did with all the broken pieces.

Butternut Squash Cut Open

Butternut Squash Cut Open and Seeds Removed

Butternut Squash Read To Bake

Butternut Squash Baked

Butternut Squash Puree

Lasaga Noodle

Lasagna Noodle Filled With Butternut Squash Puree

Butternut Squash Lasagna All Rolled Up

 

The other part I had to come up with for this recipe was a sauce.  Almost every single butternut squash ravioli recipe has some kind of brown butter and sage sauce, and you could definitely make that work, but I don’t care for sage and wanted something creamier.  Because I didn’t put any cheese in the filling (Daryl doesn’t like cheese), I wanted it in the sauce.  The Parmesan garlic cream sauce  I made combined really nicely with the spice in the butternut squash filling.  Even my non-cheese lover boyfriend ate it!

 

Sauce In Progress

Finished Sauce

Butternut Squash Lasagan Roll Ups Covered in Sauce Ready to Bake

Butternut Squash Lasagna Roll Ups Final Picture

 

If you make these Butternut Squash Lasagna Roll Ups I’d love to hear about it!  If you have any suggestions for modifications or a different sauce, comment about those too!  Thank you!

 

Butternut Squash Lasagna Roll Ups Featured Pin Photo
Butternut Squash Lasagna Roll Ups with Parmesan Garlic Cream Sauce
Yum
Print Recipe
Butternut squash filled lasagna noodles combine with a creamy Parmesan garlic sauce for a delicious new flavor combination sure to please!
Butternut Squash Lasagna Roll Ups Featured Pin Photo
Butternut Squash Lasagna Roll Ups with Parmesan Garlic Cream Sauce
Yum
Print Recipe
Butternut squash filled lasagna noodles combine with a creamy Parmesan garlic sauce for a delicious new flavor combination sure to please!
Ingredients
Butternut Squash Lasagna Roll Ups
Parmesan Garlic Cream Sauce
Servings:
Instructions
  1. Preheat over to 400 degrees F.
  2. Cut the butternut squash in half length-wise and scoop out the seeds. Place on a baking sheet and put half a Tablespoon of butter in each seed area. Sprinkle half of the cinnamon and nutmeg on evenly. Roast for 45-50 minutes, basting with the butter that has melted in the seed area a few times, until tender. Let cool.
  3. Scoop out the flesh of the squash and put in a medium bowl. Add 2 Tablespoons melted butter and the remaining 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Mix well with a fork. Taste and adjust spices as needed. Add salt and pepper to taste.
  4. Cook your lasagna noodles, as directed on package. Let cool, then lay out flat on a baking sheet or clean counter top. Spread the butternut squash mixture evenly onto each noodle, leaving a small margin on the sides and ends. Roll up and place into a baking dish. Repeat until finished all noodles or mixture.
  5. For the sauce, melt the butter in a large saucepan over medium heat. Add the garlic and cook for 1-2 minutes. Add the flour and cook a minute more. Mix in the milk, thyme, parsley, half-and-half and Parmesan cheese. Stir until thickened. Add salt and pepper to taste.
  6. Pour the sauce over the lasagna roll ups and place back into the oven for 25-30 minutes until heated through. Serve.
Recipe Notes

NUTRITIONAL VALUES PER SERVING:  486 calories, 74g carbohydrates, 13g fat, 17g protein, 7g sugar

** I intentionally left out sodium as it will vary depending on tastes

Share this Recipe
Powered byWP Ultimate Recipe
Show Buttons
Hide Buttons
Scroll To Top